Smoky Sweet Potato Oil-Free Hash

This healthy, oil-free hash combines smoky flavor with naturally sweet Sweet Potatoes for a delicious plant-based start to your day. Gluten-free and vegan, this suits any diet. Use as a filling for corn tortilla breakfast wrap or serve as vegetarian side at Sunday brunch.

Procedure

To make the hash: Cut the sweet potato and bell pepper into small bite-sized pieces. In a medium bowl, combine the sweet potato, bell pepper, red onion, smoked paprika, salt, and pepper. Toss well to combine. Carefully remove the pre-heated baking sheet from the oven. Spread the hash mixture into a single layer on the baking sheet. Bake for 15 minutes.

Stir around the hash to ensure even roasting. Increase the oven temperature to 425. Place the hash back in the oven and roast 10-15 more minutes, until potatoes are tender and brown at the edges.

Top with diced avocado to serve.

Chef's Tips: For extra protein, add in a can of black beans, kidney beans, or pinto beans during the last 10 minutes of roasting. You can also add extra spice with chipotle powder or cayenne.

Sometimes inspiration just comes in a color. Kids will love helping you find "purple foods" to add to this healthy, fat-free breakfast hash. This vegan, oil-free recipe is a great dish for entertaining at brunch or even a mid-morning snack.

Looking for a quick, healthy, vegetarian dinner for one? Sweet potatoes are the answer. This easy oil-free dinner cooks in your microwave in just 7 minutes, faster than you can say "delivery". Naturally gluten-free and pumped with extra plant-based protein from beans, this is an essential go-to recipe that can feeds both vegans and Paleo.

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Plants-Rule (TM), Copyright 2014 by Katie Simmons. All photos, recipes, videos, and articles are property of Chef Katie Simmons unless otherwise cited. All rights reserved. Please seek the advice of a medical professional before making dietary changes.